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Food 2: Chew Harder • Page 78

Discussion in 'General Forum' started by Anthony_, Oct 25, 2020.

  1. Ferrari333SP

    Prestigious Supporter

     
  2. Matt

    Living with the land Supporter

    As a citizen of the greatest state (MA) I love a Fluffernutter. Putting butter on it is wrong though
     
  3. mattav152

    Release My Mind, My Garden Grows

    I'd only do butter on the outside to grill it up a bit on a frying pan but otherwise an insane move
     
    Matt likes this.
  4. BlueEyesBrewing

    Trusted Supporter

    That's not an American sandwich, that's a New England thing only
     
    Ferrari333SP and mattav152 like this.
  5. imthegrimace

    the poster formally known as thesheriff Supporter

    I’m from Pittsburgh and have had a fluffernutter
     
  6. MarkM

    Duuuude

    fluffernutters are amazing. get that butter outta there though and toss in some sliced bananas
     
    mattav152 and Texas Flood like this.
  7. mattav152

    Release My Mind, My Garden Grows

    now we're talkin
     
  8. RyanPm40

    The Torment of Existence Supporter

    I have family that moved from Massachusetts to Colorado when I was a kid and apparently my cousin could never find Fluf in the plastic containers out there, only the glass jars, and he claims it isn't as good. One time, he bought some here, flew it back with him, and the change in altitude made it explode in his backpack haha.
     
  9. RyanPm40

    The Torment of Existence Supporter

    Fluffernutters are good, but I would still prefer a PB&J
     
  10. Ferrari333SP

    Prestigious Supporter

    I just liked that he referred to the bread as "council toast", lol
     
  11. marissalg

    Trusted

    IMG_8270.jpeg IMG_8267.jpeg Salted honey butter rolls and a white chocolate cranberry cake for a Friendsgiving! I can’t wait to try the rolls, they made my house smell incredible.
     
    waking season, Ken, RJ Knorr and 10 others like this.
  12. Helloelloallo

    Trusted Supporter

    Happy thanksgiving all.

    Had turkey at a friendsgiving on the weekend so went untraditional and made duck today. Sous vide at 135 for an hour, then pan seared. I then made a port wine and cherry preserve pan sauce. Served with balsamic glazed carrots and mashed potatoes.

    IMG_20241128_180726.jpg IMG_20241128_180733.jpg
     
    bigmike and RyanPm40 like this.